Riki Shore has worked as a pastry chef, a wedding cake baker, and a food blogger specialising in gluten-free foods. She currently works as a personal chef. She can be reached at firstname.lastname@example.org for more info. Riki, suggests this quick and simple recipe, which is a mash-up of ideas from two of my favourite cookbooks: A Change of Appetite by Diana Henry and Lemonade by Alan Jackson. Serve this with steamed rice and a green salad for an easy weeknight meal.
4 x 125g salmon fillets, skin-on
4 tablespoons / 60ml soy sauce
1 tablespoon / 15 ml caster sugar
2 tablespoons / 30ml mirin
1 tablespoon / 15ml dry sherry
Sesame seeds, to garnish
- Combine the marinade ingredients and whisk to dissolve the sugar. Place marinade in a flat dish large enough to hold the salmon fillets.
- Season the salmon with salt and pepper, then add to the marinade, coating each piece well. Lay the fish flesh-down in the dish. Cover and refrigerate about 30 minutes.
- Preheat the oven to 200 degrees. Lightly oil a foil-lined baking sheet. Place the salmon skin-side down on the foil. Bake for 10 – 12 minutes, until done to your likeness. Salmon should still be a tiny bit bright in the center (not completely dry or dull pink).
- While the fish is baking, scrape the marinade into a small saucepan. Bring to a boil over medium heat, being careful not to scorch the sauce. Reduce the heat and simmer for 2 – 3 minutes until slightly thickened. Using a brush or spoon, douse each salmon fillet with sauce before serving. Garnish the fish with a sprinkle of sesame seeds.